Assuming it’s made conventionally with a white sauce and mashed potato topping fish pie is a relatively straightforward dish to match but some wines work better than others.
In general smooth dry white wines work best. I would emphasize dry though – I personally don’t want peach, pineapple or tropical fruit flavours with my fish – not with this traditional dish, at least.
Here are some examples:
Unoaked or lightly oaked Chardonnay
Chablis being the classic example. A very sound, crowd-pleasing pairing. With a richer, more luxurious pie containing salmon, scallops or added cream or with a pie with a pastry lid you could go for a slightly richer style of white burgundy or other cool climate Chardonnay but don’t overdo the oak
works much in the same way as Chardonnay. Again a more minerally style works better than a fruity one in my opinion
Blanc de Blancs champagne or sparkling Chardonnay
same reasoning – with a few bubbles. I’d suggest a non-vintage wine rather than a vintage one. Keep it fresh.
Soave, Gavi and other smooth dry Italian whites
but not Pinot Grigio which is a bit lightweight for a creamy sauce and mash
BY: FIONA BECKETT